If your feed has been serving strawberry cream puffs on repeat, same. They’re that perfect combo of “looks bakery-level” and “wait… I can actually make this?” Crisp, airy choux shells + a cloud of vanilla cream + juicy strawberries = peak dessert energy.
This version is the viral-style build: tall, glossy, generously filled, and finished with a quick strawberry topping that makes every bite taste like summer.
Why You’ll Love This
You get that satisfying crackly choux shell with a not-too-sweet, stabilized vanilla cream that holds its shape (no sad puddles), plus fresh strawberries for brightness—aka the ultimate sweet-tart balance that feels fancy without being fussy.
Ingredients
- For the choux pastry: 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- For the vanilla cream filling: 1 1/2 cups (360 ml) cold heavy cream
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 4 oz (113 g) cream cheese, softened
- For the strawberry topping: 2 cups (about 300 g) strawberries, hulled and sliced
- 2–3 tablespoons granulated sugar (to taste)
- 1 teaspoon lemon juice
- Optional: 1 teaspoon cornstarch + 1 tablespoon water (if you want a thicker, jammy finish)
- To finish: powdered sugar for dusting
How to Make It
- Prep your oven and pan. Heat oven to 425°F (220°C). Line a baking sheet with parchment paper. If you want uniform puffs, trace 8 circles (about 3 inches) on the parchment and flip it over so the ink doesn’t touch the dough.
- Boil the liquids. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium-high heat (butter fully melted).
- Make the panade. Reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides, leaving a thin film on the pan—about 60–90 seconds.
- Cool slightly, then add eggs. Transfer dough to a bowl and let sit 3–4 minutes. Add eggs one at a time, mixing well after each. The dough should become glossy and pipeable; when you lift the spoon, it should form a thick “V” ribbon. If it’s stiff, beat an extra minute before adding anything else.
- Pipe and shape. Pipe 8 mounds (or rings) onto the parchment. Smooth any peaks with a damp fingertip so they bake evenly.
- Bake with confidence. Bake at 425°F (220°C) for 10 minutes, then reduce to 375°F (190°C) and bake 18–22 minutes more until deeply golden and firm. Do not open the oven during baking.
- Dry them out. Turn off the oven, crack the door, and let the puffs sit 10 minutes to help prevent collapsing. Cool completely on a rack.
- Whip the cream filling. Beat cream cheese, powdered sugar, and vanilla until smooth. Add cold heavy cream and whip to stiff peaks (it should hold a sharp curl). Chill while you prep strawberries.
- Make the strawberry topping. Toss strawberries with sugar and lemon juice. Let sit 10 minutes until juicy. If you want it thicker, simmer the berries and juices in a small pan; stir in cornstarch slurry, cook 30–60 seconds until glossy, then cool.
- Fill and finish. Slice each cream puff in half (or cut a small hole in the bottom). Pipe or spoon in the vanilla cream. Spoon strawberries (and their syrup) over the top, add the “lid,” and dust with powdered sugar.
Tips for the Best Results
- Room-temp eggs = smoother dough. Cold eggs can make the choux seize and mix unevenly.
- Cook the flour properly. That 60–90 seconds on the stove dries the dough so the puffs inflate instead of spreading.
- Watch the color, not the clock. Pale puffs are usually underbaked and more likely to collapse as they cool.
- Don’t rush the cooling. Fill only when shells are completely cool so the cream stays fluffy.
- Stabilized cream is the move. Cream cheese gives you that viral “tall swirl” look that holds for hours.
- Balance the berries. Taste your strawberries—sweet ones need less sugar; tart ones love the full amount plus lemon.
Variations
- Strawberry shortcake vibe: Add a spoonful of crushed freeze-dried strawberries to the cream for extra berry flavor.
- Chocolate-dipped: Dip the tops in melted semi-sweet chocolate and let set before assembling for a crackly finish.
- Lemon cream puff: Add 1–2 teaspoons lemon zest to the filling and swap vanilla for a little lemon extract.
- Matcha strawberry: Whisk 1–2 teaspoons matcha into the powdered sugar before whipping for a creamy, slightly bitter contrast.
- Mini party puffs: Pipe 1 1/2-inch mounds and reduce bake time slightly—same drama, bite-size.
Storage & Serving
For the crispiest shells, store unfilled cream puffs in an airtight container at room temp for 1 day, then refresh in a 300°F (150°C) oven for 5 minutes and cool. Filled puffs are best eaten within 2–4 hours; if you need to hold them longer, refrigerate up to 24 hours—expect the shells to soften (still delicious, just more tender).
FAQ
Why did my cream puffs collapse after baking?
Usually they were underbaked or cooled too fast. Make sure the shells are deep golden and feel light but firm. Let them dry in the turned-off oven with the door cracked for 10 minutes so steam escapes without shocking the structure.
Can I make the choux shells ahead of time?
Yes. Bake and cool completely, then store airtight at room temp for 1 day or freeze up to 1 month. Re-crisp from frozen at 300°F (150°C) for 8–10 minutes, then cool before filling.
How do I get that thick, viral-looking cream that doesn’t slump?
Use cold heavy cream and whip to stiff peaks, plus the cream cheese in this recipe for structure. If your kitchen is warm, chill your bowl and beaters for 10 minutes first and keep the filling refrigerated until you’re ready to pipe.
Do I have to cook the strawberry topping?
Nope. Macerating (resting strawberries with sugar and lemon) gives you a fresh, juicy topping fast. Cook it only if you want a thicker, jammy finish that won’t drip as much down the sides.
What’s the best way to fill cream puffs neatly?
For clean, bakery-style results, slice the puff like a sandwich and pipe a tall swirl of cream with a star tip. If you prefer a hidden fill, poke a hole in the bottom and pipe until you feel resistance—then stop so you don’t overfill and crack the shell.